Zucchini Lasagna
A lighter lasagna that layers roasted zucchini with marinara and a cheesy cottage-parmesan filling.
Equipment
- Oven
- Baking Sheet
- Mixing Bowl
- casserole pan (9x13 or similar)
- Foil
- knife or mandolin
Ingredients
- 3 medium zucchini sliced lengthwise about 1/4 inch
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt or sea salt
- 1/2 teaspoon black pepper
- 1/4 cup extra virgin olive oil for drizzling the zucchini
- 24 ounces marinara sauce no sugar added, or pasta sauce
- 1 cup low-fat cottage cheese
- 1/2 cup parmesan cheese freshly grated
- 1 1/2 cups part-skim mozzarella cheese shredded
- 1 large egg
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis lengthwise into roughly 1/4-inch thick planks using a mandolin or a sharp knife.
- Arrange the zucchini slices on a baking sheet, drizzle both sides with the olive oil, and season with 2 teaspoons salt, 1/2 teaspoon black pepper, and 1 teaspoon dried oregano.
- Roast the zucchini in the preheated oven for 20–25 minutes, until slightly softened and lightly browned; remove and set aside.
- In a mixing bowl, combine the cottage cheese, grated Parmesan, shredded mozzarella, and the egg until evenly mixed.
- Spread about 1 cup of marinara sauce in the bottom of a casserole pan. Layer half of the roasted zucchini slices over the sauce, then spread half of the cheese mixture over the zucchini.
- Repeat the layers: spread another cup of marinara (or as needed), arrange the remaining zucchini, and top with the remaining cheese mixture; reserve any extra marinara for another use.
- Cover the pan with foil and bake for 30 minutes, until heated through and the filling is set.
- Remove the foil and bake an additional 3–5 minutes to lightly brown the top, then let the lasagna rest for 5–10 minutes before slicing and serving.
Notes
- Allow the lasagna to rest so it firms up for cleaner slices.
- Extra marinara can be refrigerated for later use.
- Use a mandolin carefully to ensure even zucchini slices.